Tuesday, 30 January 2007

OK now I have been trying for years and years to make the perfect Pavlova. It has been the one constant battle I have had. To make sure it has all that marshmallowy goodness inside and that lovely crisp meringue on the top. I have stuffed up so many Pavlovas, that it all seemed a lost cause. But then my friend Reno had been making meringues, with the leftovers he decided that he would make a Pavlova and there it was marshmallowy goodness but it didn't have the height I wanted, but still he had achieved it. So I came home and I nutted it out once and for all. What a triumph. All I did was add two extra egg whites and an extra half a cup of castor sugar and holy crap I had done it. I thought to myself this is to good to be true and I must have fluked it. So I made it again and again and again, with the same result every time. How chuffed with myself was I. All this crap about being careful, no loud noises or kids crashing through the kitchen, so it wouldn't fall into a heap onto itself, had disappeared. It was the Pavlova that could and did. So this is how I do it.

6 large egg whites

1 and half cups of castor sugar

3 teaspoons of cornflour

1 teaspoon of white vinegar

500ml of whipping cream

1 punnet of the berries of your choice

2 large passion fruit

Preheat your oven to 160 degrees Celsius. Put your whites into a freestanding mixer and mix on a high speed until the whites are fluffy. Then add your castor sugar, one tablespoon at a time. Whisk on high until sugar is dissolved and mix is stiff and glossy. Should take, all in all, about 10 Min's from start to finish. You want them nice and thick. Fold into the mixture, the cornflour and vinegar, until just combined. Then pile as high as you can onto a lined tray with baking paper. I use a quiche dish. Then place in the oven for about 30 to 40 Min's until lightly golden around the edges and on top. Turn the oven off and allow to cool in the oven. Then place in the fridge to get cool. Once cool, top with whipped cream, passion fruit and berries. The rest is just decadence and sinful. We had this one tonight and there is not a speck left. The important thing I have found in making a Pav, is that, not to care. Just do it. I think worrying actually makes it stuff up. The best ones, are the ones I just make and don't even think about. Serves 6. So Easy :)

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Just to let you all know. Recipes and photos on this site unless otherwise specified are what I have created and prepared at home.

I have been a home cook for about 25 years. I know alot about food and have been cooking for a very long time. My passion for food and eating is great. But I am still learning. I will always continue to learn. I am always up for constructive comments and questions. So please don't hesitate to email me if you would like to chat.

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